An oldy but goody recipe….

I found this Chocolate Chip Cake recipe,over 40 years ago.In an old Better Homes & Garden magazine.I was newly married,and thought it looked like something I could easily make.I made and it was a hit!I made it a few times after that.Two baby boys joined the family.They loved it,too.But then I ‘lost’ the recipe.Meaning I put it somewhere and couldn’t find it.After the kitchen was reno’d,and I was unpacking things,and putting them away,there it was!Screaming,”Make me!”So,today,I finally got around to it.

Grease a 9x5x3 loaf pan;line bottom with wax paper;grease paper.Measure flour,brown sugar,granulated sugar,baking powder,salt,baking soda,shortening,and milk into large bowl of electric mixer.Add eggs.chocolate and vanillaBeat 1/2 minute at low speed,scraping sides of bowl constantly.Increase speed to high;beat 3 minutes scraping side of bowl several times.Turn into prepared pan.Bake at 350* i hour and 20 minutes,or until center springs back when lightly pressed..Cool on wire rack about 40 minutes.Remove from pan;cool completely.Frost with Shadow Frosting.

Shadow Frosting2 /c 10x sugar””1/2 C vegetable shortening1 tsp vanilla4T hot milk1 square unsweetened chocolate1/2 tsp shorteningCombine 10x sugar,shortening,vanilla and milk in a small bowl.Beat at high speed about 10 minutes or until frosting is very fluffy.Spread on top and sides of cake.Melt chocolate with shortening.Drizzle over sides of frosted cake for shadow effect.

So true! Most of the recipes that I make,all the time,are from my grandmother and my mother.They’ve stood the test of time,but most of all my kids and grandkids love them and I have passed the recipes down to them.I love recipes with family history.